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<span class="titleMain">韩式肉蛋饼</span>
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<h3>用料</h3>
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    <li>猪肉馅 <span>150克</span></li>
    <li>鸡蛋 <span>1只</span></li>
    <li>豆腐 <span>40克</span></li>
    <li>小麦面粉（特制） <span>30克</span></li>
    <li>蒜 <span>3克</span></li>
    <li>小葱 <span>2根</span></li>
    <li>植物油 <span>1大勺</span></li>
    <li>生抽 <span>2大勺</span></li>
    <li>白糖 <span>1大勺</span></li>
    <li>食盐 <span>4克</span></li>
    <li>醋 <span>3/4大勺</span></li>
    <li>水 <span>1大勺</span></li>
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<p><strong>做法<br />
</strong>1、豆腐用刀压碎，再稍剁细碎一些 <br />
2、蒜切蓉，小葱切花 <br />
3、将肉末、豆腐、蒜蓉和葱花入碗中，加入生抽1大勺、糖1小勺、盐少量拌匀，用筷子搅打上劲 <br />
4、将肉馅用双手揉压成直径3-4CM的圆饼状 <br />
5、将丸子沾上面粉 <br />
6、鸡蛋打散 <br />
7、将沾上面粉的肉丸裹上蛋液 <br />
8、平底锅入少油烧热，小火将肉饼一面煎黄，约3分钟左右，再翻面煎黄 <br />
9、取一小碟，将生抽1大勺、醋3/4大勺、水1大勺混合成醋酱油，同肉蛋饼一起上桌</p>
<p><strong>烹饪技巧 <br />
</strong>1、这道美食猪肉和牛肉均可，肉馅多打一会儿，打上劲这样馅能更好的整合在一起。 <br />
2、煎肉蛋饼时火要小点，否则容易煎糊。</p>
<p><strong>菜品特色</strong> <br />
非常传统的一道韩国菜式&mdash;&mdash;韩式肉蛋饼，&ldquo;肉蛋饼其由来之一是因为这道菜是肉做成的圆团，是差不多所有的聚会，包括婚礼、丧事、生日酒席或大型宴会甚至饭桌上不可缺少的菜肴。&rdquo;</p>
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